Herb Stuffed Pork Chops --slow cooker

Prep : 25 minutes   Cook : 8 hours     Makes 6 servings

3/4            cups chopped onions
1/4            cup chopped celery
2               tablespoons butter
2               cups day-old dry bread cubes
1/2            cup minced fresh parsley
1/3            cup evaportated milk
1               teaspoon fennel seed  , crushed
1-1/2         teaspoons salt , divided
6                rib or loin pork chops (1-inch thick)
1                tablespoon vegetable oil
3/4             cup white wine  or chicken broth

1.       In a skillet , saute onion and celery in butter until tender . Add the bread cubes  , parsley , milk , fennel , 1/4 teaspoon salt and 1/8 teaspoon pepper ; toss to coat . Cut a pocket  in each chop by slicing  from the fat side  almost to the bone  . Spoon about 1/4 cup stuffing into each pocket . Combine the remaining salt and pepper  ; rub over chops .
2 .      In a skillet  , brown the chops  in oil ; tranfer to a 3-quart  slow cooker . Pour wine or broth  over the chops . Cover  and cook on low  for 7 to 8 hours  or until meat  thermometer  reads 160*

Famiy and guests will think you stayed hhome all day  when you serve  these tender  chops .